Vegan Moussaka with mixed beans

Moussaka is a traditional dish based on the aubergine or eggplant as it is known in some countries. The dish actually originates from Turkey and the Middle East but most people associate it with Greece so much so, that many regard it as the Greek national dish.

The ingredients in the Moussaka are arranged in layers, then topped with a white Béchamel sauce and baked in the oven in a similar way to a lasagne.   Moussaka works extremely well for a vegan dish because many versions of this meal are meat free so there is no need to substitute non-meat alternatives. Béchamel sauce is easy to make by using a vegan non-dairy alternative.

My version of moussaka stays very close to the traditional recipe and is ideal for a dinner party or special meal. It is a little fiddly and you do have to prepare the aubergine in advance but once it is all in the oven, you can more or less forget about it until your guests arrive.  If you are entertaining non-vegans the chances are that they will be asking you for the recipe before the night is over….

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Vegan Moussaka with mixed beans
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Course Main Dishes
Cuisine Middle East
Prep Time 1h 45 minutes
Servings
people
Ingredients
Béchamel sauce ingredients
Course Main Dishes
Cuisine Middle East
Prep Time 1h 45 minutes
Servings
people
Ingredients
Béchamel sauce ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare the aubergine first. Slice it into 1/4 inch thick rounds. Arrange in layers in a colander, sprinkling salt between each layer. Let it sit for at least 20 min (this releases and removes bitter juices). Meanwhile, preheat oven to 200 degrees ( gas mark 5)
  2. After 20 min, pat dry the aubergine rounds with paper towels to remove all of the juices released. Arrange on a baking tray in one layer. Spray with olive oil. Flip the slices, and spray the other side.
  3. Put the aubergine into the hot oven. Bake for 15 min, turn the slices over, and bake for another 10-12 min.
  4. Heat 1-2 tablespoons of water in a heavy-duty plan and then add chopped onions and garlic. Cook for 5 min, stirring occasionally, until onion is translucent.
  5. Add the rest of the sauce ingredients with boiling water and spices. Cook for about 20-25 min, stirring occasionally. Once lentils are tender and all of the liquid is absorbed, put it aside.
  6. Heat the coconut oil in another pan. Once melted, slowly add the whole-wheat flour stirring briskly. Once all the flour is added, pour in the cashew cream (mix 1 handful of cashew nuts with 1 cup/250ml of water), stirring constantly to break up clumps. Stir with a whisk until the mixture thickens up to the consistency of thick gravy. Add nutmeg, salt and pepper. Take off the heat, stir in ground flax seed.
  7. Assemble the Moussaka in an ovenproof casserole dish. It is in layers so add 2/3 of the lentil tomato sauce as a base, then a layer of the aubergine slices, the remaining tomato/ lentil sauce and finally the final and top layer of aubergine slices.
  8. Once everything is assembled, pour the béchamel sauce on top and distribute evenly. Cover with a sheet of aluminium foil.
  9. Put the casserole into the oven at 180 (gas mark 4). Bake for 20 minutes and then remove the foil and bake for further 10 minutes
  10. Once done, remove from the oven and let it cool 20 min before serving.
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